Effect of proteolysis on the sialic acid content and bifidogenic activity of ovomucin hydrolysates

Food Chemistry

Volumn 212, Issue , 2016, Pages 78-86

  Sun, Xiaohong ^a   Gänzle, Michael ^a   Field, Catherine J ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Allergenicity; Bifidogenic activity; Characterization; Ovomucin hydrolysates; Sialic acid

Indexed keywords

ALLERGENS; CHARACTERIZATION; ENZYME ACTIVITY; HYDROLYSIS; PROTEOLYSIS;

ALLERGENICITY; BIFIDOBACTERIUM; EGG WHITE PROTEINS; FUTURE APPLICATIONS; IN-VITRO; OVOMUCIN HYDROLYSATES; SIALIC ACIDS; WATER SOLUBILITIES;

CARBOXYLIC ACIDS;

ESSENTIAL AMINO ACID; NONESSENTIAL AMINO ACID; OVOMUCOID; PRONASE; PROTEIN HYDROLYSATE; PROTEINASE; SIALIC ACID; FLAVOURZYME; N ACETYLNEURAMINIC ACID; PEPTIDE HYDROLASE;

ALLERGENICITY; AMINO ACID COMPOSITION; ARTICLE; BACTERIAL GROWTH; BIFIDOBACTERIUM; IN VITRO STUDY; MOLECULAR WEIGHT; NONHUMAN; PROTEIN DEGRADATION; HYDROLYSIS; METABOLISM;

ENDOPEPTIDASES; HYDROLYSIS; N-ACETYLNEURAMINIC ACID; OVOMUCIN; PEPTIDE HYDROLASES; PROTEOLYSIS;

EID: 84974625314     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.153     Document Type: Article

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